Cheesy Bacon Pizza Pockets
Ingredients
Directions
Prepare the dough
Heat oven to 425°F. On lightly floured surface unroll pizza dough.
Cut dough into quarters.
Press each square of dough into a 4½×7-inch rectangle.
Fill and shape
Layer 2 slices Canadian bacon, overlapping, 1 slice cheese and 1/4 cup coleslaw to within ½ inch of edge.
Roll up dough, starting on short side; seal edges and ends well.
Place pockets, seam-side down, on greased baking sheet.
Bake and serve
Bake for 10 to 12 minutes or until golden brown.
To serve, cut each sandwich into thirds.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Bacon | 1 slice cooked (8g) | 43 |
| Pizza | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Pizza dough
- Forms the outer wrapper that bakes into a golden, sealed pocket around the filling.
- Canadian bacon
- Adds savory, meaty flavor and some chew inside the wrapped dough.
- American cheese
- Melts into a creamy layer that binds the filling together.
- Cole slaw
- Adds moisture and a cool, tangy crunch that contrasts with the hot cheese and bacon.
The step that matters
Seal edges and ends well. If the seams are not sealed firmly, filling can leak out during baking and the pockets may open. Sealing well keeps the moisture and melted cheese inside as the dough bakes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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